Morah Dubai Persian Kale Basmati Rice Recipe
Here's How to Recreate the Persian Kale Basmati Rice From Dubai's Hottest New Restaurant
Executive chef Stuart Cameron shares his recipe for Persian Kale Basmati Rice from Dubai restaurant, Morah. The idea for the sister venue to Weslodge inside the JW Marriott Marquis comes from Toronto and Miami's Byblos restaurants which serves up Mediterranean-style food.
Persian Kale Basmati Rice
Morah
Ingredients
- 110g Basmati rice
160g vegetable stock
2x bay leaf
1tbsp butter
1 cup finely shredded kale
2 tbls diced shallots
1 tsp slice garlic
¼ tsp saffron
.5 tsp salt
1 tsp isot pepper
2 tbsp black eyed peas
40g labneh
4tbsp crispy lentils
Grated dry lime powder
Directions
- In a medium sized pot add the butter and cook the onion till soft and transparent. Add the kale, the bay leafs, salt, beans and spices.
- Continue by adding the rice and vegetable stock and bring to a simmer. Put a lid on the pot and turn the heat down to a slow simmer.
- Cook for around 12 minutes until all liquid has been absorbed into rice. When ready let the pot rest off of the heat and cover with a dry towel to absorb the moisture
- Let sit for 5 minutes.
- Top with crispy lentils, dollop of Labneh and grated dry lime
- For the Crispy Lentils – soak lentils overnight in cold water.
- The following day drain lentils well and dry on paper towel.
- Fry at 180 ‘c in deep fryer until crispy.
- Season with salt.
Information
- Category
- Side Dishes
- Cuisine
- Mediterranean/Middle Eastern
- Yield
- 3
- Total Time
- 59 minutes, 59 seconds
Image Source: Morah
